Homemade Sriracha sauce

I always say if food tastes fantastic you don’t need to keep eating more and more of it to be satisfied. Well that’s my excuse for putting Sriracha sauce on EVERYTHING at the moment anyway.

I adore this stuff. It’s sweet, salty, savoury, spicy and sour all at the same time and lifts things like eggs and stir fries so they make your eyes pop out with food happiness. I don’t really trust manufactured sauces so I wanted to create my own, it’s a beautiful thing.

Adjust the flavours to suit you but the base recipe is good to go.


  • 450g of red chillis, topped and deseeded
  • 6 big fat fresh garlic cloves, peeled
  • 120ml of rice wine vinegar
  • 2 heaped tablespoons of tomato puree
  • 2 tablespoons of sugar
  • 20g of sea salt

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Put all the ingredients in a blender and process until smooth.

Transfer to a saucepan and gently boil/simmer for 10-15 minutes (the longer you cook it the thicker it gets).

Check the taste and adjust the ingredients to your personal preference.

Push it through a sieve and store in an airtight bottle or jar in the fridge. Makes about 500ml.

Nutrition Info


Chillis are high in vitamin A (betacarotene) which is good for eyes and a potent antioxidant. Obvs you’re not going to get a huge amount from chilli sauce or chillis added while cooking so it’s important to eat lots of red and orange coloured plant food too!

Good honest nutrition

If I were a condiment I’d be Sriracha because I go well with other things, I’m too much for some people and hipsters like me.

Ike Barinholtz

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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